Seattle Food Safety Plan Checklist for Food Service Operations

Core Written Plan Components Required in Seattle

The Seattle and King County Public Health Department requires food service operators to maintain a written food safety plan that identifies hazards specific to your operation. Your plan must include operational procedures for potentially hazardous foods, time-temperature controls, and critical control points (CCPs) relevant to your menu. Include facility layouts, staff responsibility assignments, and procedures for handling customer allergies and cross-contamination prevention. Document your plan in a format accessible to both management and inspectors, and ensure it addresses the FDA Food Code as adopted by Washington State, which Seattle enforces during routine inspections.

Preventive Controls & HACCP Elements for Local Compliance

Seattle inspectors verify that your HACCP (Hazard Analysis Critical Control Points) system identifies biological, chemical, and physical hazards in your food flow. Your plan must outline critical control points—such as cooking temperatures, cooling procedures, and equipment calibration—with documented monitoring procedures and corrective actions. Include verification steps (like thermometer checks and sanitizer test strips) and define who performs each task daily. Maintain records of temperature logs, cleaning checklists, and corrective actions taken; Seattle inspectors will request these during inspections to verify your preventive controls are functioning.

Common Seattle Inspection Violations to Avoid

Frequent violations in Seattle include missing or incomplete time-temperature records, failure to maintain calibrated thermometers, and inadequate documentation of corrective actions when hazards occur. Inadequate allergen separation, improper cooling procedures (especially for items like rice and soups), and missing information about food sources or supplier verification are cited regularly. Staff training records are essential—inspectors expect documented proof that employees understand your food safety plan and can execute procedures correctly. Ensure your plan addresses Seattle-specific requirements like proof of food handler permits for all staff and documentation of any HACCP training for supervisory personnel.

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